Boiled Artichokes

Ingredients

• the Globe artichoke
• salt
• juice of a lemon
• 2oz. of delicate white roux
• about half a pint of boiling water, or milk

Method

1. 1

   Soak artichokes in salt water, trim, and boil in salted water with lemon juice until leaves come off easily.

2. 2

   Drain, serve hot with sauce.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 3. The excerpt below is the record exactly as published.

salted water to cover them very completely (this is important), and leave them thus all night in a warm place. Of vegetable garnishes there are many, but these will be given later with the vegetables required, such recipes being, for convenience sake, given alphabeti- cally. The two principal garnishes are the mao doine^ 6 VEGETABLES. either hot or cold, and the jardiniere. For the hot macedoine, take equal quantities of carrots and turnips cut into balls or olives with a scoop, French beans cut into lozenges, peas, fresh flageolets, and asparagus points or sprue cut to the size of peas ; cook these all separately in salted water, adding to this a little sugar in the case of carrots, turnips, and peas. When ready (mind they are not over done), drain well, mix them and serve ; or else toss them in a very little melted butter or appropriate sauce, according to what they are to accompany. Or, cut some carrots, potatoes and turnips to match some small pickling or silver onions (having equal parts of each), boil these separately, and, when cooked and drained, toss them all together in a saucepan with a good pat of butter, till glazed, and keep hot till Avanted. These macedoines may be served mixed, or each kind in a separate little heap, as preferred. It is not necessary to have all, or indeed any, of the vegetables given above, for you may use any sorts you think most suitable, only bearing in mind that for a macedoine there must be at least three kinds. If to be served cold cook the A^egetables as above plainly, and leave them, when thoroughly drained, till cold, when they are mixed together with either an oil or vinegar dressing or mayonnaise sauce. A little fresh liquid aspic may be added in this case, so that they will dish rockily. The difference between a jardiniere and a macedoine garnish lies chiefly (generally) in the way the vegetables are cut, and indeed the names are interchangeable Avith most chefs, though a jardiniere is always a hot garnish, Avhereas, as said above, the macedoine may be served hot or cold. VEGETABLES. I It may perhaps save time and trouble to give here a table of the approximate times of cooking vegetables. Artichokes (globe). — From thirty minutes upwards, according to age. Artichokes (Jerusalem). — Thirty to thirty-five minutes. Artichokes (Japanese). — Like the Jerusalem arti- choke. Asparagus. — Twenty minutes in the usual way ; thirty to forty minutes by Sir H. Thompson’s method. Beans (broad). — Fifteen to thirty-five minutes, according to age. Beans (French). — Fifteen to twenty minutes. Beetroot. — One and a half to two hours, either to bake or boil. Brussels sprouts. — Ten to fifteen minutes. Cabbage. — Fifteen to twenty minutes. Carrots. — Old, one hour ; young, twenty to thirty minutes. Cauliflower. — Fifteen to twenty minutes. Celery. — Stewed, two to three hours ; baked, three to four hours. Marrow (vegetable). — Ten to twenty minutes, according to size and age. Potatoes. — Old, twenty-five to thirty minutes ; new, fifteen minutes. Peas (green). — Ten to twenty minutes. Salsify. — Thirty to thirty-five minutes. Over- cooking hardens it. Seakale. — Twenty to thirty minutes. Like salsify this toughens if overboiled. Spinach. — Ten to twenty minutes. 8 VEGETABLES. These are naturally only for the ordinary boiled vegetables. For more uncommon kinds and dishes. o the proper time will be indicated in the recipes. All green vegetables should be gathered before sunrise or after sunset, as if gathered with the sun on them tliey go stale very soon, and lose their fresh, crisp flavour. Also remember that any cold vegetables make delicious toasts if minced, stirred till hot with butter, cream, or stock, piled on hot buttered toast, well dusted with grated cheese and set in the oven for a minute or two till the cheese is browned. Artichokes (Artichauts). — Of these there are three kinds, the Globe, the Jerusalem or sunflower {gira- sole), and the latest addition, the Japanese artichoke, or Stachys tuberifera, introduced and first grown in this country, I believe, by Sir Henry Thompson. The Globe artichoke, which is, in reality, a kind of thistle, may be cooked in a number of ways. To boil it plainly (as it is most usually seen in this country), the artichoke must first be well soaked in salt and water to remove all insects ; then cut off the stalk close under the head, take off the hard leaves just at . the bottom of the globe, and trim off the sharp tops of the rest. Now place the artichoke, head downwards, into fast-boiling water, salted as for other vegetables (use plenty of water, as this removes all chance of the bitter flavour sometimes noticed in these vegetables), adding to this the juice of a lemon, or a little white vinegar, and boil it till the leaves will come off easily if lightly pulled. If the artichokes are }'Oung (and they are only fit for boiling when they are young), this will take about half an hour. Drain off every VEGETABLES. 0 9 particle of water, place a trebly folded napkin on a hot dish, set the artichokes on this, and serve very hot, with sauce handed separately in a boat. A large variety of sauces may be served with them, beginning with ordinary melted butter. — Sauce blanche : Melt 2oz. of delicate white roux, season to taste with salt and white pepper, moisten it with about half a pint of boiling water, or milk

Cook this with the app: pantry check, scaling, and the assistant.